Healthy pad Thai

• brown rice flat noodles↗100g g
• rapeseed oil↗1 tbsp tbsp
• skinless chicken thigh fillets↗2

  chopped

• onion (160g)↗1

  roughly chopped

• red pepper↗1

  deseeded and cut into thin slices

• carrot↗1 small

  (60g), peeled into thick ribbons using a veg peeler

• garlic cloves↗3

  sliced

• red chilli↗1

  deseeded and thinly sliced

• finely grated ginger1 tbsp tbsp
• beansprouts100g g
• roasted unsalted peanuts↗15g g
• lime juice↗2 tbsp tbsp

  plus 1 tsp zest

• low-salt soy sauce↗1 tbsp tbsp
• chopped coriander15g g
• chopped basilhandful of

  handful of

Step-by-step instructions

1. 1

   Tip the noodles into a bowl and soak following pack instructions until tender but not soft – you don’t want them to become mushy. Drain.

2. 2

   Heat the oil in a wok over a medium-high heat and stir-fry the chicken for 5 mins until cooked. Transfer the chicken to a bowl and set aside, keeping the oil in the wok. Stir-fry the onion, pepper and carrot for 5 mins to soften, then add the garlic, chilli and ginger, and cook for a few minutes more until fragrant.

3. 3

   Add the beansprouts, turn up the heat to high, and stir through the peanuts, lime juice and zest and the soy sauce. Return the chicken to the pan along with the noodles and herbs, and gently toss everything together until heated through. Best served straightaway.